Prep 30 mins
Cook 45 mins
From foodtv and very good for the kids.
- salt & freshly ground black pepper
- 1 lb lasagna noodle
- olive oil
- 4 tablespoons butter, plus
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- 4 tablespoons all-purpose flour
- 2 1⁄2 cups half-and-half
- 2 1⁄2 cups grated parmigiano-reggiano cheese
- 4 ounces grated cheddar cheese
- 8 ounces grated mozzarella cheese
- 1 lb pepperoni, sliced thin
- 1⁄2 cup fresh breadcrumb
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 375 degrees F.
- In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
- Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
- Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
It is a great start for a kid friendly lasagna (mine don't like ground beef). The parmesan sauce was delish- but a little rich for my kids taste. I used skim milk instead of 1/2 and 1/2. Next time I will use part parmesan and part mozarella for the cheese sauce. I also put a thin layer of pizza sauce in with the layers- and called it Pizza Lasagna. A good dish that I'll make again. Thanks!